Roast Chicken with potatoes are carrots is a classic recipe that is a favorite with my family. With this easy recipe, the chicken is so juicy and wonderful!
With fall upon us, it is time to pull out the dutch ovens and get that comfort food cooking!
I am a big lover of dishes that I can start early in the day while I continue doing the things that I need to do. Two of my favorites to make are my Applewood Smoked Bacon Roast Pork with Baby Potatoes and my Easy Roast Chicken with Potatoes and Carrots.
My mom used to make her roasted chicken dish frequently, which of course, I loved. I cannot even begin to describe how good the whole house smelled while the chicken was cooking. It was SO hard to wait for dinnertime, but I knew it would be worth the wait. By the time 6:00 p.m. rolled around, my brother, my dad and I were anxiously awaiting the moment when the beautiful roasted chicken was pulled out of the oven.
Not only does this easy roasted chicken recipe smell amazing, but it is quick to assemble too. Simply throw all of the ingredients in a pot and put it in the oven!
Should chicken be roasted covered or uncovered?
Both actually! The best way to cook a roasted chicken is to cover it with a lid or aluminum foil for the majority of the cooking time (see below), then uncover it for the final 10-15 minutes, so it can crisp up the skin to perfection (and the inside to proper doneness – 165 degrees should be the internal temperature).
Not only is it super easy to assemble a roasted chicken dinner {just throw all of the ingredients in the pot and put the lid on!}, but it tastes amazing and the house is filled with a fantastic scent all day long!
Can you cook raw chicken on top of vegetables?
You can cook raw chicken and vegetables together if both the vegetables and chicken are completely cooked throughout before you consume them. The internal temperature of chicken should be 165 degrees before being consumed.
What ingredients do you use to make roasted chicken?
To make this succulent Easy Roast Chicken with Potatoes and Carrots recipe, you will need:
1 whole chicken, rinsed inside and out, and patted dry
1 bag baby carrots
8 Small yellow potatoes
1 1/2 large onion – cut in quarters
2 Tablespoons butter (cut into small cubes)
Cooking Sherry (about 1 1/2 cups, but up to 2 depending on the size of the chicken)
1 1/2 teaspoon salt
1 teaspoon pepper
Preheat oven to 350 degrees. Cut small slits in the skin of the chicken. Insert the cubes of butter. Next sprinkle salt and pepper all over chicken.
In a large dutch oven or roasting pan, put chicken breast side down. Add onions, baby carrots, and small potatoes in the pot, around the chicken. Pour the cooking sherry over the top. Cover with lid, or cover tightly with aluminum foil.
Place in the oven and bake at 350 degrees for 25 minutes per pound (for a fully thawed chicken). While cooking, frequently baste the chicken with the juices in the pan. About 10 minutes or so before the chicken is finished cooking, remove the lid and turn the chicken over and let the skin get a nice crispy golden brown (leave the lid off). When the 10 minutes is up, remove chicken from oven, cover loosely with foil and let it sit for about 10 minutes (this lets the juices settle and and makes for an extra moist chicken!).
Remove chicken and place on large serving platter. Spoon vegetables around chicken, and spoon sauce over both.
If you are wondering what to serve as a side dish with this Roasted Chicken dish, how about a nice salad and some french bread or garlic bread to soak up the amazing juice?
I make something similar with pork chops all the time. (Chicken is not my friend this pregnancy.) It’s the perfect meal for those cool fall nights.
Your’s looks way yummier than mine, though! I may need to try it soon! 🙂
LOL it’s pretty tasty! And funny – I just made a killer pork roast last night – I need to post about it. When I was pregnant (both times) I couldn’t stand pork or ham…while it was cooking.
This looks very good. I am going to try it the next time I am stumped as to what to do with all the leftover veggies that I sometimes have. My husband will eat the meat & potatoes and leave the veggies.
I love baking my chicken this way and never thought to add Cooking Cherry what a great flavor to add.